Place a large deep skillet over medium heat. Add the butter. Once melted, add the minced garlic, habanero pepper halves, and the crushed red pepper. Sauté for 2-3 minutes, but do not overcook (brown) the garlic.
Add the shrimp to the skillet. Sprinkle with 1/2 teaspoon salt, stir, and sauté for 3-5 minutes, until the shrimp turn pink and form C's. (If they shrink into O's, you've overcooked them.)
Turn the heat off and stir in the lime juice and cilantro. Taste, then season with salt as needed. Discard the habanero peppers, unless you can handle intense heat. Serve warm.